Product innovation
Problem-solving-oriented research
Understanding Food Structure for Targeted Product Development
Product Innovation Researches Structure-Function Relationships in Foods for the Development of New Products
The Product Innovation division at DIL (German Institute of Food Technology) focuses on the research and development of novel foods across the entire value chain. The focus is on structured foods whose properties are specifically tailored through the use of raw materials, processes, and functional ingredients.
The work is based on an understanding of food as complex systems. By combining approaches from food technology, physics, and chemistry, structure-function relationships are analyzed and used to develop innovative products.
For us, product innovation means: developing products based on scientific principles, implementing them in a practical way, and always keeping the market’s needs in mind.
Want to learn more about product innovation at DIL?
A Materials Science Approach to Product Innovation
The goal is to systematically understand the relationship between the molecular properties of food components and their functionality, and to put this knowledge to practical use. The focus is on both established and new raw materials. Based on this, processes are being developed to specifically transform raw materials into structured and functional food matrices.
In addition to quantitative changes, structural and functional changes are also examined. A particular focus is placed on the use of plant-based proteins (e.g., canola, hemp, soy, peas, algae) for vegan, vegetarian, and hybrid foods. In addition, physical phenomena in meat systems and meat analogs are investigated. The work is conducted in close collaboration with scientific partners at the interface between research and application.
Our Research Methods
- To Reduce the Smell of Boars
- To Optimize the Health of Cows
- On the Adsorption of Nutrients in Manure and Their Desorption in the Soil
- Discoloration of Vacuum-Packaged Beef
- Precipitates on/in raw ham
- Dry-aged/wet-aged beef
- Percentage of fine particles in ground meat
- Vegan or hybrid products
- Reducing Salt Intake Through the Use of Innovative Technologies
- Determination of Functionality
- Identification of potential applications for various proteins
- Utilization of Rapport for Human Consumption
- Alternative Raw Materials
- Replacement of Lecithin as an Emulsifier
- Improvement of the Manufacturing Process
- Improving Sustainability
- Cost Reduction
- Increasing Nutritional Value
Current Research Projects
| Projektbezeichnung | Projekttitel | Projektende |
|---|---|---|
| ErnteWert | Lebensmittelinnovationen aus Nebenströmen des Brokkolianbaus | 30.04.2027 |
| ProxIMed | Erforschung und Implementierung von Produkten mit alternativen Proteinen in der Mittelmeerregion | 01.04.2027 |
| OptiRaps | Reduktion der Bitterkeit und Optimierung der technofunktionellen Eigenschaften von Rapsproteinpartialhydrolysaten | 01.01.2026 |
| Bildung/Vermeidung von Präzipitaten | Untersuchungen zur Bildung und Vermeidung von Präzipitaten auf und in Rohschinken | 28.02.2027 |
| Verfärbung von vakuum-gelagertem Rindfleisch | Untersuchung der in- und extrinsischen Einflussfaktoren auf die Verfärbung von Vakuum-gelagertem Rindfleisch | 30.09.2025 |
| Heilpflanzenextraktion | Entwicklung einer zweistufigen Anlage zur Trocknung und Extraktion von Heilpflanzen – Charakterisierung des Heilpflanzen-Verarbeitungsprozesses und Ermittlung geeigneter Prozessparameter zur Herstellung von qualitativ hochwertigen Phytopharmaka | 01.04.2025 |
| CryoHusking | Entwicklung eines kryogenen Schälverfahrens als innovative und nachhaltige Schlüsseltechnologie zur Nutzung von Rapsproteinen in der menschlichen Ernährung | 01.09.2026 |
| Pflanzenkohle als Fütterungszusatz | Zur Verbesserung der Milchqualität durch Förderung der Tiergesundheit | 30.09.2024 |
| Cooperative Hemp | Entwicklung eines Hanfbasierten Molkereiprodukts unter Einbeziehung der Wertschöpfungskette | 01.04.2023 |
| Cooperative Hemp | Development of a Hemp-Based Dairy Product Taking the Value Chain into Account | 01.04.2023 |
| Biochar as a Feed Additive | Improving Milk Quality by Promoting Animal Health | 30.09.2024 |
| CryoHusking | Development of a cryogenic peeling process as an innovative and sustainable key technology for the use of rapeseed proteins in the human diet | 01.09.2026 |
| Formation/Prevention of Precipitates | Studies on the Formation and Prevention of Precipitates on and in Raw Ham | 28.02.2027 |
| Medicinal Plant Extraction | Development of a two-stage system for drying and extracting medicinal plants – Characterization of the medicinal plant processing method and determination of suitable process parameters for the production of high-quality phytopharmaceuticals | 01.04.2025 |
| OptiRaps | Reducing Bitterness and Optimizing the Technological and Functional Properties of Partially Hydrolyzed Rapeseed Protein | 01.01.2026 |
| Discoloration of Vacuum-Packaged Beef | Study of Intrinsic and Extrinsic Factors Affecting the Discoloration of Vacuum-Stored Beef | 30.09.2025 |
| ProxIMed | Research and Implementation of Products Containing Alternative Proteins in the Mediterranean Region | 01.04.2027 |
| Harvest Value | Food Innovations from Byproducts of Broccoli Cultivation | 30.04.2027 |
